Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-09-10
HOME MATTERS.
sEAsoSABIs DISHES WHICH ARE ToOTHSOAE AND NJ
rRrTI0Us-sALADs, soCFS AND DESERTS WHICH MAY
EASILY AND CHEAPLT MADE

HOME MATTERS.
sz.soSABLE DISHES WHICH ARE TooTHsOAE AND NJ
rRrTIoUs-sALAps soCrs, AND DESERTS WHICH MAY
BE EASILY AND CHsAPLr MADE
KNucKrE OF VEAL stewed in milk, with rice,
VERY deIcately favored with lemon peel, makes a
nourishing broth when beef tea Is disliked-
ROASTED EGGs-Prick a hole in each egg shell
with a pin. wrap the egg in wet paper and put
10 into hot ashes TO cook Fifteen minutes should
cook then. Serve as boiled eggs.
FRIEp ToNlross.-Take half-rfpe tomatoes cut
In slices oneduarter inch thick sprinkle salt over
them -four them, and fry In nice hot butter or
lard will do, but is not so good. Pepper them
when In the skillet. When they are nice and
brown put In a dish and sprinkle sugar over
them those who are lovers OF tomatoes please
try this
PorATo TRIrTERs.-Boil and peel six large
potatoes or q dozen smaller ones; mash them WELL
and add four ll-beaten eggs little cream or
milk chopped parsely, chives salt and pepper,
and mix the whole together. Raise on the end OF
knife about a teaSpoonful OF this paste, and drop
1t into q pan OF boiling lard or butter, when the
paste VIII swell and form light, round ritter.
HoANY CBoQUETrKS-To one quart OF boiling
water add teaspoonful OF salt; stir in gradually
heaping half-pint of the finest hominy; boil
threequarters OF An hour and put it on the back OF
the range, where it Will remain not hour longer;
then pun In a large bowl and add the beaten yolkS
OF two eggs; mix IL thoroughly, and when cola
shape into cones; dip the cones In beaten egg, ro
To MAKE DRESSING FOR SLICED TOMAToEs--Beat
two eggs well together aid teaspooHfui OF SUI
gar, one-fourth or teaspoonfu OF salt, the same
OF prepared mustard, one tablespoonful OF sweet
cream, and three tablespoonfuls OF vinegar. Place
the bowl containing IL In basin OF boiling water,
and stir till about the thickness OF cream IL VIII
take about five minutes II the bowl is thick and
the water boils at the time. Cool ana Use as
needed.
CUsrARD EGGs.-Put the washed eggs In a sauce
pan Of cold water and let them just come TO boil,
then take them up, or, lay them in hot tin pail,
cover them with boiling water, put the top on the
pail, and leave them on the kitchen table for -FOUR
minutes. Drain OH the water, pour ON more boil,
Ing water, and replace the top. wrap not tower
about the pail and leave IL for four minutes before
GiShing the eggs They viii be Ike soft custard
throughout and more digestible than II cooked In
any other way.
SPANHH SouF-Ssak one-haf pound or one
pound OF white beans over night; boil them the
next morning till tender; add one large white
cabbage which has been cut up small, bit OF
bacon. q whole red pepper and some salt; boil the
whole for hour. Heat some lard or dripping In
q saucepan and fry in IL a sliced onion; put In the
SOUP little By little stir often with a wooden
spoon. A little olive butter and garlic make this
perfect OF the favorte soup kept for
all travellers IN spanish inns.
STswED MAccARoN-Half pound OF 'pipe" or
STRAW" maecaroni, one cup OF milk, one teaspoon
full Of minced onion, one tablespoonful of butter,
half sgpiul Of cheese, pepper and salt to taste,
boiling water, sailed. Meanwhile heat the milk,
dropping in a tiny pinch OF soda with the onion,
TO the 5calding point Strain out the onion, drain
the water from the maccaroni, and put the milk
into q saucepan Stir In the butter cheese, pep
per, and salt, finally the maccaroni. Cook three
minutes, and turn into deep dish.
FRUIT PUDDING Is best In a basin which is but
tered and lined with paste, then filled with the
fruit which is covered with the paste, the paste
rolled round to the thickness OF half an inch and
when the fruit Is In, then drawn to the center and
squeezed, then tied up in cloth kept Tor the pur-
which Will be according to the nature OF the fruit
put In, serve IL IN any form preferred in or out of
the basin. The paste lid should be OF the same
thickness as the sides Sugar should be added be-
fore being covered Apples should be pared cored,
and cut in quarters, sugar, Few cloves. and a
piece OF lemon peel added. Peaches. nectarines,
hpricots, and plums should be cut In halves. The
Kernels extracted from the stones and added, a
little cream. according &c the size OF the pudding,
la which, IL not diSl;ked. a little grated cinnamon
Is added. and may be put in at the same tiIue as
the fruit Use little sugar. All small fruit may
be similarly used.
A VEGETABLE CHowDER-Renlove the huskS
and silk from twelve large ears OF green corn cut
down through the middle OF the rows or grains
ana scrape cut the interior with the back OF a
knife; peel and slice two onions and quart OF
potatoes, and cot In small dice quarter OF a
pound OF salt pork; fly the pork and onions in a
saucepan, take them out wish a SKINNER, and put
the other Ingredients into the dTlppings in layers,
seasoning them palataby with salt ana pepper;
midway put In the pork and onions then the rest
OF tie vegetables and more seasoning and hot
water enough to StaG0 an inch above them; cover
The saucepan and cook the chOwcer gently for
haf an hour after IL begins To boil just before
the chowder Is done scaid pint CT milk and pour
Z ov5r half q pound OF milk Or Boston crackers
laid III q Soup-tureea for nre minutes then see
that The ciloyder IS properly seasoned. oour it
hS9 ths srsen, and serve with plate Of CRACKERS.